I guess you could call then a French recipe, but really, I was looking at what I had in the fridge and sort of threw it together, and it came together wonderfully! It is a perfect fall stew, easy enough for a regular weeknight dinner, yet elegant enough for company. If you make this, let me know what you think, I know I will be adding this stew to the rotation!
3 pounds of cubed pork (I used tenderloin, but I would recommend pork shoulder)
2 small onions, diced
4 shallots, diced
4 stalks of celery diced
2 small apples, cubed (use whatever kind you have–remember to peel and core them!)
16 oz of sliced mushrooms
6 slices of bacon, chopped
1 tsp of paprika
2 tsp of Worcestershire sauce
1/4 cup flour
1/2 cup white wine
3 cups of chicken stalk
1 tsp of salt
1 tsp of black pepper
2 tsp of sage
2 tsp of thyme
2 Tbsp of olive oil.
In a large dutch oven, fry the bacon till crisp. Set the bason aside.
Fry the cubed pork pieces in the bacon fat will golden, set aside
Add 2 tbsp of olive oil to the pot, and all the veggies. Saute for 10-15 minutes on medium-heat, till the veggies are pale golden and have softened.
Add salt, pepper, paprika, sage, thyme, and flour, and saute for an additional 10 minutes.
Add the pork and bacon back to the pot, add wine and worcestershire sauce, and cover with chicken stock.
Reduce the heat to low, cover the pot and cook the stew till it thickens. This will take about 2 to 2.5 hours. Make sure to stir every 15-20 minutes to ensure that nothing sticks to the bottom.
Half way through the cooking process, taste the stew and adjust salt and pepper as needed.
The stew is ready when the meat is fork tender and sauce has thickened. You should not be able to see any of the apples, they should melt into the stew completely.
Serve over a bed or creamy mashed potatoes.